Paula's Thai chicken salad wraps

The recipe below, is a concoction Paula Mooney created for her sports oriented family. Paula is a Hawaii travel specialist at Incredible Journey, hope you all enjoy this yummy dish!

Dressing

  • 4 ounces smooth peanut butter
  • 4 tablespoons sesame oil
  • 3 tablespoons light soy sauce
  • 2-3 tablespoons red wine vinegar
  • 1 tablespoon freshly grated ginger root
  • 2 tablespoons cream
  • Salad fixings
  • 250 gram package of Chinese rice noodles
  • 4-6 boneless, skinless chicken breasts, poached and shredded (cooked with fresh ginger, garlic and soy sauce)
  • 4 ounces bean sprouts
  • 8 ounces baby sweet corn
  • 2 tablespoons sesame oil
  • 4 ounces carrots, peeled and cut into thin julienne strips or matchsticks (can purchase ready-made)
  • 4 ounces cucumber, cut into thin strips
  • 2 spring green onions, trimmed and finely shredded
  • 1 bottle House of Tsang brand Bangkok Padang Peanut Sauce (available in the Asian section at most grocers) to use as a condiment

Directions

For dressing, place peanut butter, 4 tablespoons sesame oil, soy sauce, vinegar and ginger in food processor fitted with a metal blade and process until smooth. Stir in 3 fluid ounces of hot water, and blend again. Finally, add cream and blend briefly until smooth. Pour dressing into a jug or container and reserve.

For salad, place chicken breasts in large pot, barely cover with chicken broth or water, a few tablespoons soy sauce, 1-2 tablespoons freshly grated ginger and 2 cloves of garlic, minced. Bring to a boil, reduce heat and simmer just until chicken is done, but not overdone. Remove chicken from pan. Cool and shred with two forks, or your fingers. Place in large bowl.

Bring four cups of water to a boil. Turn off heat and add noodles. Drain and chop into one inch pieces. Add to chicken in bowl.

In a French steamer over 2 inches of water, place carrots and bean sprouts. Bring water to boil and turn heat to low. Allow to steam for five to 10 minutes, or until veggies are cooked, but al dente. Rinse with ice cold water and drain. Add to chicken and noodles in bowl. Toss these ingredients with 2 tablespoons sesame oil. Add corn, cucumber strips and shredded onion to bowl and toss all with 1/2 cup dressing. Can make to this point a day ahead and refrigerate.

When ready to serve, add desired amount of remaining dressing and serve in flour tortillas. Serve with Bangkok Padang Peanut Sauce.